*4.15. Statistical Analysis*

All the results listed in Tables 1–4 are the mean values of measurements carried out to three samples for every kind of film. The statistical software SPSS ver. 20 was used for the interpretation of the experimental data. Mean values of all the measured properties were extracted based on the assumption of a confidence interval C.I. = 95% which is the most common value. Thus, the value of the statistical significance level was a = 0.05. Standard deviation values are also presented in such tables within parentheses beside the mean value. Finally, hypothesis tests were carried out to confirm that considering a different kind of film, every property has a statistically different mean value. Because of non-positive normality tests for all datasets, the non-parametric Kruskal–Wallis method was used. The results show that the mean values of all properties are statistically unequal.

**Supplementary Materials:** The following supporting information can be downloaded at: https:// www.mdpi.com/article/10.3390/gels8090539/s1, Table S1. LC-MS/MS analysis of thyme oil as received used for the modification of NZ based hybrids; Table S2. LC-MS/MS analysis of remaining thyme oil after the first stage distillation process for the modification of NZ based hybrids.

**Author Contributions:** Synthesis experiment design, A.E.G. and C.E.S.; characterization measurements and interpretation, A.E.G., D.M., A.A. (Apostolos Avgeropoulos), N.E.Z., C.P., G.A., S.G., A.K. and C.E.S.; paper writing, A.E.G. and C.E.S.; overall evaluation of this work, A.E.G. and C.E.S.; experimental data analysis and interpretation, A.E.G., C.E.S., A.K. and C.P.; XRD, FTIR, OTR, tensile measurements, antioxidant activity, and WVTR experimental measurements, A.E.G., A.A. (Apostolos Avgeropoulos), N.E.Z., S.G. and C.E.S.; antimicrobial activity tests, K.Z., A.A. (Anastasios Aktypis) and G.-J.N. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was funded by the funding program "MEDICUS", Project F.K. 81541, of the University of Patras, Greece.

**Data Availability Statement:** The datasets generated for this study are available on request to the corresponding author.

**Acknowledgments:** The authors would like to thank the Department of Business Administration of Food and Agricultural Enterprises, University of Patras, Greece, for the given access to the XRD, OTR, and tensile equipment of the Food Technology Laboratory.

**Conflicts of Interest:** The authors declare no conflict of interest.
